Revised 21st August 2021
I love these chocolate muffins! They’re soft, deliciously rich and chocolatey. And, they’re also REALLY easy to make.
I was first introduced to these fabulous chocolate muffins when I worked at Juvela gluten free foods. And I really do feel that this recipe, along with the ‘Juvela famed’ gf lemon drizzle cake, was what made me realise how incredible homemade gluten free cakes were and how much they compared to ‘normal’ bakes that I’d tucked into and loved pre-coeliac days.
I’ve done a quick revamp of the original post I shared for these gluten free chocolate muffins. As I felt the pictures I’d originally shared, didn’t do these yummy muffins justice. The recipe itself, besides increasing the quantity, suggesting the addition of vanilla extract (which works beautifully with chocolate) and a scattering of chocolate chips remains the same.
Ingredients (makes 18 medium size or 12 large muffins)
200g (7oz) butter (cubed will melt quicker – unsalted or salted would be fine – add a pinch of salt if using unsalted)
200 (7oz) *dark chocolate (50-60% cocoa would be good)
200g (7oz) gluten free self raising flour or mix
1 teaspoon gluten free baking powder
150g (5oz) golden caster sugar
2 tablespoons *cocoa powder sifted
125ml (5fl oz) milk
3 large eggs
1 teaspoon *vanilla extract
110g *chocolate chips
Preheat oven to 180C/350F/Gas 4/160C Fan.
Line the muffin tray/s with muffin cases.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Once melted leave to cool slightly.
Sift the gluten free flour, baking powder and cocoa powder into a large bowl and using a balloon whisk or your hands blend together. Add the sugar (and pinch of salt if using unsalted butter) and give everything another stir.
Whisk together the eggs, milk and vanilla extract, add this along with the melted butter and chocolate to the dry ingredients and whisk until nice and smooth. If you don’t have a whisk a large spoon would be great.
Divide the mixture between the cases. The mixture is really runny and I found it best to pour it in. Filling the cases just short of ¾ full gives you a perfect ‘muffin top’. If you want to top the muffins with a ganache or buttercream you may fancy not filling them quite so much.
Sprinkle a few chocolate chips onto each muffin before popping them into the oven. Bake for 15-20 minutes (depending on muffin size) until well risen and firm but springy when gently pressed.
Remove from the oven, allow to cool and enjoy!
Recipe notes and suggestions:
These muffins are at their very best on the day you make them but will keep well in an airtight container for up to 3 days. They can be frozen, however whilst the muffin itself would be fine the paper case may become a bit soggy.
Add ¼ teaspoon of xanthan gum to your gluten free flour if it doesn’t already contain it.
You could make any size of muffin you fancy. Just adjust the cooking time accordingly. Tiny chocolate muffins look so cute especially when you use jazzy cases!
Gluten free chocolate muffins make a super quick pudding when teamed up with cream, *ice-cream, *custard or hot *chocolate sauce.
The gluten free chocolate muffin recipe can instead be used to make a cake or traybake. If you fancy doing this, just grease and line two 20 cm sandwich tins for a cake and a 24 cm oblong tin for a traybake. The sandwich tin cakes will take approximately 25 minutes to bake and the traybake 30-35 minutes. Sandwich the cakes together with a chocolate fudge frosting to make a delicious fudge cake.
Thanks for checking out this recipe for gluten free chocolate muffins. Hope you love them as much as I do! Give me a shout if you have any questions.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
Thanks to Juvela for this great gluten free chocolate muffin recipe. For more recipe inspiration from Juvela click here.